4 cups (1 litre) kale leaves, finely chopped

6 Brussels sprouts, finely sliced

1 ripe avocado, cut into cubes, drizzled with lemon juice

1 cup (250 ml) feta, cut into small cubes

3 tbsp. (45 ml) apple cider vinegar

3 tbsp. (45 ml) olive oil

1/4 cup (60 ml) Kalamata olives in oil, drained, pitted and sliced

1/4 cup (60 ml) toasted pine nuts

3 tbsp. (45 ml) fresh chives, finely chopped

Salt and freshly ground pepper